Pesto Pasta Primavera
Fresh vegetables are tossed with fettuccine in a vibrant pesto sauce, then finished with Parmesan and fresh herbs for a light, colorful pasta that's bursting with garden-fresh flavor.
Ingredients
- ½ lb Fettuccine
- 1 cup broccoli florets
- 1 cup cherry tomatoes cut in half
- 1 cup fresh corn
- 1 onion chopped
- 2 cups chopped spinach
- 2 cups prepared pesto sauce
- 2 cups reserved pasta wate
- 3 tbsp chopped garlic
- 3 tbsp each chopped Italian parsley and basil
- ¼ cup parmesan cheese
Instructions
- Cook pasta according to package directions reserving 2 cups of pasta water
- In a large saute pan in 2 tablespoons of olive oil and 2 tablespoons of butter saute the onion and garlic until tender and just starting to brown
- Add the vegetables salt and pepper now saute 5 minutes
- Add pesto and pasta water simmer 5 minutes longer
- Toss pasta in pesto sauce add herbs
- Sprinkle with the parmesan cheese